Preheat oven to 350℉.
Beat together cashew butter and coconut sugar in a stand mixer with paddle attachment or hand mixer with beaters.
Once fluffy and light in color, stop mixing, scrape down sides and add egg.
Beat again until egg is combined, then add rest of dry ingredients.
Once a thick dough ball is formed, scoop onto a large piece of parchment paper and press into a rectangle shape.
Place another large piece of parchment paper over that, and with a rolling pin, roll into a thin sheet, about ¼” thick (if you notice the dough is too sticky, sprinkle some extra cassava flour where you feel is needed.)
Punch out gingerbread shapes(or any shapes you’d like), transfer to parchment lined sheet and bake for 15-20 minutes. Let cool completely before decorating.
Use chocolate, cereals, candies, nut butters, coconut and whatever else you’d like to decorate with! Have fun!